Pepper Steak
Updated Oct. 11, 2023
- Total Time
- 40 minutes, plus marinating time
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound beef flank or skirt steak (see Tip)
- 1tablespoon cornstarch
- 2½teaspoons freshly ground black pepper, plus more for serving
- 3½tablespoons soy sauce, plus more to taste
- 2tablespoons neutral oil, plus more for stir-frying
- 2medium fresh green bell peppers or Cubanelle peppers, cut into 1-inch pieces
- 1medium yellow onion, cut into 1-inch pieces
- 3garlic cloves, crushed and thinly sliced
- 1(1½-inch) piece ginger, peeled, crushed and thinly sliced
- Salt
- ¼cup Shaoxing wine or dry sherry
- 2tablespoons honey
- Cooked white rice, for serving
Nutritional analysis per serving (4 servings)
399 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 12 grams sugars; 27 grams protein; 837 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Marinate the beef: Cut the steak into 2- or 3-inch-wide pieces along the grain, then cut into thin slices against the grain. In a bowl, combine the steak, cornstarch, black pepper, 2½ tablespoons soy sauce and 2 tablespoons oil. Toss to mix, cover and marinate at room temperature for up to 30 minutes (see Tip), or in the refrigerator for up to 12 hours.
- Step 2
Stir-fry the beef: Heat a large wok or skillet over medium-high until a splash of water dropped into the pan evaporates quickly. Add enough oil to generously coat the pan, then add the beef in a single layer. Cook without flipping until the meat is browned around the edges, 2½ to 3 minutes, then stir constantly until browned all over, about 30 more seconds. Transfer to a plate.
- Step 3
Add the peppers, onion, garlic and ginger to the same wok, still over medium-high heat. Season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, 1 to 1½ minutes.
- Step 4
Add the meat back to the pan, along with the Shaoxing wine, honey and the remaining 1 tablespoon soy sauce. Cook, stirring constantly and scraping up any stuck-on bits, until the liquid reduces greatly and slicks the vegetables and beef, 30 seconds to 1 minute. Taste and adjust seasoning with salt, pepper or soy sauce as desired. Serve immediately with rice.
- If using a tougher cut like bottom round steak, add ¼ teaspoon baking soda to tenderize the meat, but don’t let it marinate for longer than 30 minutes or it’ll turn mushy.
Private Notes
Comments
Thanks, Carolyn, agree w/ all of this, but the ginger listing is not an error. I like to smash my ginger as I would my garlic before running my knife through. You get a fuzzier cut that melts into the stir-fry.
stir in some crushed Chinese black beans to the soy sauce and toss in some fresh tomatoes at the end and you've got a dish I've enjoyed for over 50 years
Don't use the Chinese cooking wine at the Asian grocery stores; they all have salt added. The closest to real Chinese wine is a Spanish Amontillado sherry, get it at any good wine store for $10.
This was delicious and so easy. I’d like to add cashews next time. When should I add them in the process? With the veggies or at the end when I add the meat back in?
I fell to my knees eating this, it’s that good.
A tad more guidance for prepping the vegetables, please. Recipe calls for “one inch pieces” of peppers and onion. One inch long, wide, cubed, ?
Advertisement